Semolina Porridge with Milk and Jam Recipe
Semolina porridge with milk is a classic Polish breakfast or dessert that many people associate with childhood and grandma’s kitchen. It’s delicate, creamy, and very quick to prepare. With a spoonful of jam, it’s a bit like Italian panna cotta, only served warm and much more everyday.
This semolina porridge is a simple, nostalgic dish that combines the comfort of a warm breakfast with the elegance of a creamy dessert. It’s quick to make, uses basic pantry ingredients, and can be easily customised with different jams and toppings.
Chef's tips
For the smoothest texture, always add the semolina to hot, but not boiling, milk and whisk constantly. If you prefer a thinner porridge, add a little more milk; for a thicker one, increase the amount of semolina slightly.
How to serve
Serve in small bowls with a generous spoonful of jam, fresh seasonal fruit, or a dusting of cinnamon. For a more indulgent version, add a knob of butter on top just before serving so it melts into the porridge.
Ingredients
- milk cow’s or plant-based - 500 ml
- semolina heaped - 4 tablespoons
- sugar or to taste - 1.5 tablespoons
- vanillin sugar - 1 teaspoon
- butter optional, for flavour - 1 teaspoon
- fruit jam e.g. strawberry, raspberry, sour cherry - 4 tablespoons
- salt - 1 pinch
Preparation
- Pour the milk into a saucepan, add the sugar, vanillin sugar and a pinch of salt. Place over medium heat and warm, stirring from time to time, until the milk is hot but not yet boiling.
- Measure the semolina with a tablespoon and prepare it in a small bowl.
- When the milk starts to steam lightly and the first bubbles appear around the edges, reduce the heat to low.
- Sprinkle the semolina into the milk in a thin stream, whisking or stirring vigorously all the time so that no lumps form.
- Cook over low heat for 3–5 minutes, stirring constantly, until the semolina clearly thickens and starts to bubble gently. The mixture should be smooth and creamy.
- Remove the saucepan from the heat, add the butter and stir until it melts.
- Pour the semolina into bowls or deep plates.
- Top each portion with 2 tablespoons of jam. You can gently spread it over the surface or leave it in the middle as a sweet surprise.
- Serve warm.
Storage
Kasza manna po wystudzeniu gęstnieje. Przechowuj ją w lodówce w miseczce przykrytej folią. Przy odgrzewaniu dodaj trochę mleka i podgrzej na małym ogniu, intensywnie mieszając, aby znów była kremowa.
